No bake vegan avocado pie
Heavenly creamy, tender and refreshing tastes this avocado pie. It is vegan, naturally sweetened and without flour. In addition, the no bake tart is quickly made with the recipe. It is therefore an ideal summer dessert, but also tastes delicious at any other time of year.
Servings 10
Equipment
- Ø 20 cm large springform pan
Ingredients
for the base
- 100 g almonds
- 100 g cashews
- 150 g dates
- 70 g shredded coconut
- 40 g coconut oil (melted)
- zest of 1 organic lime
- coconut oil to grease the springform pan
for the cream
- 500 g avocado flesh (approx. 3 large avocados)
- 120 ml agave syrup
- 100 g coconut oil (melted)
- juice of 3 limes (freshly squeezed)
- zest of 2 organic limes
- vanilla
Instructions
Preparation of the base
- Line the bottom of the springform pan with baking paper and brush the inside of the rim with coconut oil.
- Put the almonds, cashews, dates, shredded coconut, melted coconut oil and lime zest in a blender and chop finely to form a firm, sticky mass.
- Spread the mixture evenly over the bottom of the springform pan and press down firmly. Refrigerate the springform pan with the cake base while you make the cream.
Preparation of the cream
- Put the avocado flesh, agave syrup, melted coconut oil, lime juice, lime zest and vanilla in a blender and puree everything.
- Spread the avocado cream evenly on the cake base in the springform pan and refrigerate the avocado pie for about 8 hours or overnight until the cream sets.
Notes
- Instead of cashews, you can use more almonds for the cake base. Or vice versa: instead of almonds, just cashews will work.
- You can adjust the amount of agave syrup for the cake cream according to your taste.
- Instead of lime juice, you can also use lemon juice. Then adjust its amount according to taste.
- Note the detailed tips and tricks for making the no bake vegan avocado pie above in the post.